If you are looking for a homemade veggie burger recipe, this recipe is full of flavor! What is great about it too, the base of the burger is sweet potato, rice, beans, and pecans can then be spiced up to your preference. Instead of the cumin you could use onion powder and garlic powder, or even try an Indian-style veggies burger with curry powder!

Sweet Potato Black Bean Burger

The only trick to making the burgers is to press the mixture firmly together when forming them into patties, as the mixture will be a little sticky. Then during cooking, when you go to flip them half-way through, press them gently with a metal spatula before flipping and it helps them stay together.

As a side note, the homemade pickled onions are a great addition as well and are quick and easy to make!

1. Preheat the oven to 400 degrees F. 2. Add the black beans to a large mixing bowl and mash. Then add remaining ingredients and mix well. 3. Use 1/3 cup of the burger mixture to hand form patties. Place on a parchment lined baking sheet. 4. Bake for 35 - 40 minutes, flipping carefully half way through.

Homemade Pickled Red Onions

Directions:1. In a small sauce pan combine the vinegar, sugar, salt, and pepper. Whisk to combine and bring the mixture to a boil. 2. Place the sliced onion in a glass container and top with the boiling mixture. Cover and refrigerate. Let the onions marinade for at least 20 - 30 minutes.

During my travels for work in Ottawa, there is a favorite restaurant of mine (Pure Kitchen) that serves Korean BBQ Cauliflower that is so delicious! I have been trying to replicate that dish at home and I finally have gotten pretty close. If you try this recipe, I hope you love it as much as I do and would love to hear from you.

The Korean BBQ Sauce recipe calls for Gochujang which is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. You can typically find this in the Asian food aisle at the grocery store. If you can't find it, you could use red chili paste instead!

Directions:1. Preheat the oven to 425 degrees F. 2. Place the cauliflower florets on a baking tray and spray lightly with olive oil. Roast the cauliflower florets for 20 - 25 minutes, until tender and lightly browned. 3. In a small sauce pan, whisk together all of the Korean BBQ Sauce ingredients - except the corn starch. Bring the sauce to a boil then reduce heat and cook for 5 minutes more. 4. Stir 1 teaspoon of the corn starch and water mixture into the sauce and stir, allowing the sauce to thicken. Note: use more of the corn starch and water mixture if needed. 5. Heat a skillet and add the roasted cauliflower and about 3/4 of the prepare Korean BBQ Sauce. Stir to coat the cauliflower generously with the sauce.6. Transfer the cauliflower and drizzle with remaining sauce. Top with sliced scallions and serve.

Molly Morgan has launched a new project, Fuel2Win. The idea for Fuel 2 Win has been evolving as Molly Morgan, has worked with hundreds of pro, elite, college, and youth athletes. She has found that athletes, parents, and coaches are in need of practical evidence-based sports nutrition resources to guide them on what to eat to maximize performance.

Looking for a quick and delicious appetizer? These Buffalo Tuna Cakes are simple to mix together and very tasty! Plus they deliver omega-3 fats and go great served with carrots, celery, and blue cheese.

This soup is thick and creamy! The soup gains most of its thickness from using the immersion blender before serving it. Then finishing the soup with a home made Superfood Crunch, gives a delicious crunch.

Although the directions make this look complicated to make, it actually comes together really quickly! The most time consuming part is roasting the cauliflower.

1. Preheat the oven to 425 degrees F. 2. Place the cauliflower florets on a sheet ban and drizzle with olive oil. 3. Cut the bottom of each head of garlic. On a sheet of foil drizzle 1 teaspoon of olive oil and then place the cut side down of each head of garlic on the foil. Wrap the foil around the garlic. Place the garlic wrapped in foil on the sheet pan with the cauliflower.4. Roast the cauliflower and garlic for 25 - 30 minutes, until the cauliflower is roasted and lightly browned and the garlic cloves are softened. Remove from the oven and set aside.5. In a soup pan saute the diced onion with 1 teaspoon of olive oil for 5 - 7 minutes, until tender. Then add the poultry seasoning or thyme and cook for 1 minute more. 6. Mix the water with the vegetable stock base until combined. Add to the soup pot. 7. Once the roasted garlic is cooled enough to work with, remove the cloves are garlic and place in the soup pot. Add the roasted cauliflower to the soup pot as well.8. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes. Then remove from the heat and using an immersion blender, blend the soup until it is thick and smooth. 9. Stir in the shredded Asiago cheese. 10. Prepare the Superfood Crunch: In a small skillet, over medium heat, add the quinoa. Gently stir the quinoa to keep it from burning and the quinoa will start to pop once it is hot, resembling small tiny pieces of popcorn. Once the quinoa is popped (about 10 minutes), add the bread crumbs, chia seeds, and shredded cheese. Stir to combine and until the cheese is melted. Remove from the heat and let the mixture cool.

I actually love grocery shopping and although it can take a little extra patience, I enjoy grocery shopping with our kids. Although I may wind up spending a few extra dollars when the boys grocery shop with me, I think in the long run, it is actually a good thing and helps them to actually eat the food we serve at the dinner table.

The boys at the Wegmans check out with veggie balloons that a produce department worker gave them because he observed them being such great helpers picking out fruits and veggies while we shopped.

Not that I have it perfect, but here are some tips to grocery shop with your kids!

1. Have a plan AND a list - Talk with your kids about food for the week (breakfast, lunches, snacks, dinner). Of course, you can't say yes to all their ideas or requests - for example, our youngest would opt for pancakes or waffles for breakfast, lunch, and dinner if we let him - having their input can help helpful. Then build your grocery list because especially when kids are with you... without a list it would be nearly impossible to leave the store with everything you need.

2. Give them mini jobs at the grocery store - While the 'job' may vary slightly based on their age, giving them little things to do while you are shopping can help keep them focused on the list and a little less likely to get distracted by things you do not need.

Examples: Grab a bag and pick two bunches of broccoli. Pick which lettuce pack you think looks the best for salads this week.Get 5 of the (tell them specifically which brand or color package) yogurts with the green label.Pick two boxes of the little bunny crackers. Pick any bag of frozen veggies.

3. Pick and choose somethings to say yes - Our boys will ask for many things that we don't need in a shopping trip. I find if I tell them yes, to some things that are healthier choices, like a new flavor of KIND Snacks Bar, a different fruit than what was on the list, etc. It makes all the times I say no to the stuff that is sugary, too pricey, or that we just don't need.

Mini breakfast frittatas are perfect for busy schedules! You can make them ahead quickly and then they are ready to go through the week. There are so many different ways to make them as well, which will keep it interesting - here they are made with a combination of egg, cheddar cheese, and chicken breakfast sausage.

I love beets! They are truly a favorite. Plus they are loaded with nutrition benefits. Specifically beets are rich in nitrates, betaine, and the B-vitamin folate; these nutrients in beets can help your health in many ways!

Nitrates in your body are converted into nitric oxide which helps to relax and dilate blood vessels which in turn can boost blood flow. Betaine (a plant compound found in beets and other foods) has been shown to protect internal organs, improve vascular risk factors, and enhance performance. While folate helps to drive down levels of homocysteine in the blood, which can reduce the risk for artery damage and heart disease.

When you are short on time to peel and cook beets, Love Beets has you covered with packages of cooked, ready to eat beets (pictured above). Look for them in a refrigerated area of the produce section of the grocery store. Also look for delicious baby beets too in flavors like honey + ginger and sweet chili.

1. Add the first 8 ingredients to a mixing bowl.2. Whisk together the remaining 5 ingredients in a bowl.3. Pour the dressing over the vegetables and toss everything together until well-coated. Taste the salad for flavor and add more sea salt and/or vinegar to taste.